Confetti Couscous

• 1/2 cup diced yellow bell pepper (optional)
• 1/4 cup finely chopped fresh cilantro
• 1 small jalapeno pepper, seeded and diced
• 2 Tbs. olive oil
• 3 to 4 Tbs. fresh lime juice (2 limes)
• 1/2 cup diced red bell pepper (optional)
• 1 tsp. salt
• 1/2 tsp. ground cumin
• 1 cup uncooked couscous
• 15-oz. can black beans, rinsed and drained, or 1 3/4 cups cooked black beans
• 1 cup cooked fresh (about 2 ears) or thawed frozen corn
• 1/2 cup diced red onion

1. In medium saucepan, combine salt, cumin and 1 1/2 cups water.
2. Bring to a boil over high heat.
3. Add couscous, stir and return to a boil.
4. Reduce heat to low and simmer 2 minutes.
5. Remove from heat and fluff with fork.
6. Let stand 5 minutes.
7. Fluff again.
8. Add beans, corn, onion, bell peppers if using, cilantro and jalapeno.
9. Stir in oil and enough lime juice to give salad a puckery edge.
10. Serve warm or at room temperature.

yellow bell pepper, fresh cilantro, jalapeno pepper, olive oil, lime juice, red bell pepper, salt, ground cumin, couscous, black beans, corn, red onion

Taken from www.vegetariantimes.com/recipe/confetti-couscous/ (may not work)